Wednesday, February 4, 2009

UPSIDE-DOWN HONEY CHEESECAKES

Although, you might not have guessed, I am an immense cheesecake lover. This inimitably creamy, fluffy and slightly acidic dessert never fails to give me the most intense gustatory pleasure...

I appreciate all kinds of cheesecakes (European, American, with cream cheese, with quark, with ricotta, etc..), but I must say that the American version is my most favorite as, flavor- and texture-wise, it can't be beaten. Nothing compares to a big, thick, oppulent slice of New York Cheesecake made with cream cheese (Philadelphia type). If you've never eaten that speciality, then you don't know what paradize tastes like!

The very first time I encountered Bon Appétit's "Upside-Down Honey Cheesecakes" was when my good friend Jessica from the blog "In Search Of Dessert" (who lived in my village, but has moved back to the US - Austin, Texas), introduced me to these delightfully luscious flan-like (creme brulee-like) and crustless cheesecakes on the occasion of one of our get-togethers. It was love at first bite!

With their rich, yet delicate caramelly, flowery, lemony and tangy aromas as well as their lusciously silky, smooth texture and moist, gooey honey topping, these individual melt-in-your-mouthmini upside-down cheesecakes are fantastic and soooooooo addictive.Give yourself a chance to savor them as slowly as you can and resist the compulsion to gobble them fast. Like any good wine, they deserves to be enjoyed with temperateness..~ Upside-Down Honey Cheesecakes ~Recipe fom "Bon Appétit", April 2007 and adpated by Rosa @ Rosa's Yummy Yums 2009.

Method for the "Honey Caramel":1. Place the sugar, honey, and butter in heavy medium saucepan.2. Stir over medium heat until butter melts and mixture is blended.3. Increase heat to medium-high and bring to boil (without stirring).4. Lower the temperature and let simmer until mixture darkens slightly (medium brown) and thick, about 5 minutes.5. Remove from heat and add the water (mixture will bubble vigorously).6. Whisk to blend and let cool a little (5 minutes).7. Divide equally (~3Tbs per greased ramekin).8. Place in the fridge to cool (completely).Method for the "Mini Cheesecakes":9. Preheat oven to 180°C (300°F).10. Using on/off turns, blend cream cheese and sugar in processor (or with a handmixer), scraping bowl occasionally.11. Add the sour cream, lemon juice, vanilla and lemon extract.12. When smooth, add eggs one at a time, processing just to blend between additions.13. Divide the mixture among ramekins.14. Place ramekins in a roasting pan and add enough hot water to come halfway up the sides of the ramekins.15. Bake the mini cheesecakes until set, about 30-32 minutes.16. Remove from the roasting pan, let cool at room temperature and chill at least an hour in the fridge before inverting.17. Run the blade of a thin knife around sides of ramekins.18. Invert onto plates, scooping any remaining topping from ramekins over the cheesecakes.

Remarks:Can be made 3 days ahead. Cover and keep chilled.This dessert should not to be eaten straight away as it needs to cool and then be refrigerated for several hours, preferably overnight, so that the flavors have time to blend and the texture becomes nice and firm.To make sure that the cheesecakes don't stay stuck to the ramekins when inverting, leave the pots in warm water for about 1 minute.

I think I'd really love this version of cheesecake. My biggest complaint about most of the ones we are served here in North America is that they are so dense. Yours, on the other hand, look feather light!